Pasta alla Puttanesca

Preparation

1. 01

   simmering

   Bring a large pot of plenty of water to a boil and add the salt. Cook the pasta al dente according to package instructions. Reserve one cup of pasta water.

2. 02

   Sautéing

   Heat the olive oil in a large skillet over medium heat. Add the garlic slices and cook until lightly golden, about 1 minutes. Then add the anchovy fillets and mash them into the oil with a wooden spoon until dissolved.

3. 03

   Cooking

   Add the red pepper flakes and sauté for 30 seconds until fragrant. Then add the hand-crushed tomatoes, capers, and halved black olives. Simmer the sauce over low heat for 10–12 minutes; the sauce should thicken and the oil should separate to the surface.

4. 04

   Combining

   Transfer the cooked spaghetti directly to the sauce pan. Add half a cup of the reserved pasta water and toss over high heat for 1–2 minutes until the sauce coats the pasta. Add a little more pasta water if needed.

5. 05

   serving

   Remove the pan from the heat, sprinkle with finely chopped parsley, and serve hot.